HOMEMADE SAUERKRAUT

With large knife, cut clean cabbages in half, then slice into
thin shreads. Pack the cut cabbage into sterilized one quart
glass, canning jars. Add 1 tsp. salt and fill with boiling
water. Put on sterilized canning lids, and tighten. Put the
sauerkraut aside to "work" for a few weeks. Be sure to place
jars in something to collect any juice that might run out.
When it stops "working" it is done. Keep in a cool, dry
place; or freeze for later use. Caution: Do not taste, as
this is not yet a cooked, safe-to-eat product.

The PA Dutch cook sauerkraut with a pork roast, and serve it
with real mashed potatoes. It is traditional for New Year's
Day for good luck. Variations: cooking sauerkraut with
fresh or smoked sausage. Cook well, several hours. This
homemade sauerkraut is milder tasting than canned from the
store. But, you might want to add some brown sugar when you
cook it for a sweeter taste. Use in any recipe you like.
I saw a crock pot recipe that used apples to sweeten it.
Not too bad, but I prefer the "original" taste.

©JKH
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